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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mayslack's Garlic Roast Beef Hoagies Recipe

4.7 stars - based on 3 votes
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This recipe for Mayslack's Garlic Roast Beef Hoagies is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beef Chuck or Arm Roast
Garlic
Beef Bouillon
Baguette or other Crispy French Bread
Directions:
Directions:
In Crock Pot layer onions on bottom and place roast on top of the onions. Add one cup of beef bouillon or broth. Add more garlic than you think you should, at least ten cloves crushed.

Cook on high setting for the first two hours then turn to low for at least four hours up to six hours. Shred roast with a fork and cook 30 minutes longer, add more garlic if you would like.

Cut baguette in half, layer beef on top. Take top of baguette and put it into "juice" to saturate bread, place on top of the beef.
Personal Notes:
Personal Notes:
The only way to not be successful in this recipe is if you don't cook it long enough. Low and slow is the key to making it tender. Some like it topped with Provolone cheese and some horseradish. A side bowl of some of the beef juice can be used to dip it in. The crispier bread adds some crunch to parts of the sandwich. This is a North East Minneapolis iconic sandwich.

 

 

 

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